Old English Gingerbread
A community recipe by porridgeNot tested or verified by Nigella.com
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Oven setting: 150 ºC/ 300 ºF/ Gas Mark 2 Preheat oven and grease 450g loaf tin Sift together the flour, ginger, bicarbonate of soda and sugar Warm the milk and dissolve the butter/marg in it. DO NOT BOIL. Beat the eggs Add the beaten eggs and treacle to the dry ingredients. Add the milk and butter mixture. Beat well. The mixture should be really runny. Pour into prepared tin and bake for 35minutes. Then lower the heat to a very cool (130oC/ 275 ºF/ Gas Mark 1/2-1) for 25minutes.
Oven setting: 150 ºC/ 300 ºF/ Gas Mark 2 Preheat oven and grease 450g loaf tin Sift together the flour, ginger, baking soda and sugar Warm the milk and dissolve the butter/marg in it. DO NOT BOIL. Beat the eggs Add the beaten eggs and treacle to the dry ingredients. Add the milk and butter mixture. Beat well. The mixture should be really runny. Pour into prepared tin and bake for 35minutes. Then lower the heat to a very cool (130oC/ 275 ºF/ Gas Mark 1/2-1) for 25minutes.
Introduction
Classic English favourite. A beautifully dense cake. Good by itself; as a pudding with vanilla ice-cream; or even toasted and buttered at tea time! Perfect.
Classic English favourite. A beautifully dense cake. Good by itself; as a pudding with vanilla ice-cream; or even toasted and buttered at tea time! Perfect.
Ingredients
Serves: 6
Metric
Cups
- 225 grams plain flour
- 5 teaspoons ground ginger (between 4 and 5 teaspoons, depends on personal preference)
- 1 pinch of bicarbonate of soda
- 100 grams soft brown sugar
- 150 millilitres milk
- 100 grams butter (or margarine)
- 2 eggs
- 100 grams black treacle
- 7⅞ ounces all-purpose flour
- 5 teaspoons ground ginger (between 4 and 5 teaspoons, depends on personal preference)
- 1 pinch of baking soda
- 3½ ounces soft brown sugar
- 5 fluid ounces milk
- 3½ ounces butter (or margarine)
- 2 eggs
- 3½ ounces black molasses
Method
Old English Gingerbread is a community recipe submitted by porridge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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